Grilled Hawaiian Quesadillas

• 8 Rhodes Texas Rolls or 16 Rhodes Dinner Rolls, thawed to room temperature
• 1 tablespoon olive oil
• 2 cups grated Monterey Jack cheese
• 1/4 pound deli ham, chopped
• 2 cups drained pineapple tidbits
• 3 tablespoons chopped fresh cilantro

1. Spray counter lightly with non-stick cooking spray.
2. Roll each Texas roll or 2 dinner rolls combined into a thin 8-inch circle.
3. Brush grill or grill pan with olive oil.
4. Grill each roll, on both sides, about 2-3 minutes.
5. Sprinkle 4 of the grilled rolls with 1/2 of the cheese.
6. Combine ham, pineapple and cilantro and toss together until well combined.
7. Divide ham mixture equally between the 4 cheese topped grilled rolls.
8. Sprinkle remaining cheese over the top of the ham mixture.
9. Place the remaining 4 grilled rolls over the cheese topped ham mixture.
10. Place back on grill and grill until cheese is melted.
11. Cut into wedges and serve.

rolls, olive oil, grated monterey, deli ham, pineapple, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/grilled-hawaiian-quesadillas-50147683 (may not work)